Aubergines are a versatile vegetable that work well as a substitute to meat. Season with this spicy chermoula paste and top with a bulgar wheat salad mixed with whatever you have going. Make this recipe vegan by swapping out the yoghurt dressing for tahini.

Roasted aubergines with bulgar wheat

Ingredients

2 aubergines

2 cloves garlic

2 tsp ground cumin

2 tsp ground coriander

1 tsp sweet paprika

1 tsp chilli flakes

2 tbsp preserved lemon, peel only, finely chopped

100ml olive oil

Bulgar wheat salad

150g bulgar wheat

½ clove garlic

2 tbsp black olives, sliced

3 tbsp currants

½ red chilli, finely chopped

Handful parsley, finely chopped

Handful basil

1 lemon, juice only

Olive oil

Salt and pepper

Yoghurt dressing

180g Greek yoghurt

½ clove garlic

½ lemon, juice only

4 tbsp olive oil

Salt and pepper

Method

Pre-heat the oven to 200C.

Cut the aubergines lengthways and score the flesh in diamond shapes, making sure to cut all the way into the flesh without piercing the skin.

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).